Email to Buny      

Condiments: No Salt Chili Sauce

Source of Recipe

adapted from the Low-Salt Cookbook


List of Ingredients

2 cans (16 oz size) no salt tomato sauce
1/2 cup pourable splenda
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup cider vinegar
2 tablespoons light tub or stick margarine
1 tablespoon fresh lemon juice
1 teaspoon light brown sugar
1 teaspoon light molasses
1/4 teaspoon red hot pepper sauce
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
1/8 teaspoon dried basil, crumbled
1/8 teaspoon dried tarragon, crumbled


Recipe

In a large saucepan, whisk together all ingredients. Bring to a boil over high heat, whisking frequently. Reduce heat and simmer, uncovered, for 1 hour and 30 minutes, or until reduced to about 3 cups, one half of its original volume, whisking occasionally. Refrigerate in a jar with tight fitting lid for up to 1 month. For longer storage, freeze in small quantities; use an ice cube tray with 1 tbl. sauce per compartment.

Buny's note: original recipe called for sugar, not splenda. Recipe does contain some off plan ingredients, (margarine, brown sugar and molasses) but seem very small quantities in terms of how large overall recipe is..